Milk Chocolate -- a Sweet, Delicious Trend

(ARA) - No matter the occasion or season, love of chocolate is universal. America’s cocoa worship continues to grow and, despite a down economy, people are treating themselves to a small luxury with premium chocolates.

Though they may skip a trip to their favorite restaurant or bakery for dessert, chocolate enthusiasts continue to look for everyday indulgences in products with the finest ingredients. In fact, U.S. chocolate sales are expected to grow to nearly $18 billion by 2011.

Often times, those who prefer premium chocolate reach for darker varieties, and have taken up using only cacao percentages to measure what makes a “better” chocolate. The percentages refer to the total amount of cocoa beans in the bar by weight. Traditionally, a higher percentage provides a more intense and less sweet flavor. What they often forget, however, is that it’s not just cacao percentages, but also the overall quality that can make the difference between a good chocolate and a great one. Milk chocolate must be at least 10 percent chocolate liquor by weight, and the current trend favors formulations that contain more than that amount, which produces more chocolate flavor and less sweetness.

Despite the attention on dark varieties, milk chocolate is Americans’ true love, accounting for 80 percent of total chocolate sales, according to the market research firm ACNielsen. Milk chocolate fans have cause to rejoice -- more premium offerings are becoming available with launches of new products, including Ghirardelli LUXE milk chocolate.

With delectable all natural flavors including milk, hazelnut, almond, crisp and duet, the Ghirardelli LUXE milk chocolate collection offers satisfaction for every craving.

What should you look for in a high-quality chocolate?

* An attractive gloss -- The surface of chocolate should be tight and even-colored.
* A pleasing aroma -- Before even tasting it, rub the piece of chocolate with your thumb to warm and release its aroma. Milk chocolates often give off aromas of milk, cream, caramel or malt.
* The “snap” factor -- It’s the first clue to texture. Milk chocolate bars have a gentler snap than dark or semi-sweet chocolate because their milk and butter fat content make them naturally softer.
* Creamy feel in your mouth -- Premium chocolate should not be described as “gritty” or “waxy.”
* Flavor -- It’s the ultimate criterion for quality in chocolate. Every palate is different, but don’t forget that above all, your chocolate must taste delicious!